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Topic: Two Pies Tonight (Read 3896 times)

Not many blister holes at all. In fact, there were none on the first pie and maybe two small ones on the second. Ball weight was heavy at 14 oz. I replaced the vanilla malt with sugar. The other most notable change was the crust went from slightly crispy to softer and chewy. Also, it had more of a bread structure to it instead of a light, fluffy structure.

Addicted, I tried the puff technique to get the pie off the peel on the second pie tonight. I've often thought the taste of raw flour was on the bitter side so I'm glad I don't have to worry about peel flour anymore. I can't believe it worked but it did. Wow.

Pete-zza,I'm sorry if I gave the impression that I used Caputo flour. I should have been more clear. I used KASL. I threw the Caputo in the trash after my family said "no way." I did replace the malt with sugar and the taste was a lot sweeter.

Relative to my previous efforts with malt, the crust had little crunch and was much softer and chewier. Foldability was better but what was missing were the separate layers of a crisp bottom-a puffy center-and a moist top of the crust which I have come to expect. It was as if the crust was more homogeneous at all three areas. Not bad but it certainly was not a complex taste which took time to decipher.

Also the pepperoni pie had Grande whole fat mozzarella instead of Polly - O fresh mozzarella. The Ezzo is very tasty but also emits a lot of juice. It doesn't seem to bother my family one bit though as they proclaimed last night that the pepperoni pie was far and away their favorite. But oddly enough not with the Grande. Their all time favorite combination is Ezzo pepperoni with thinly sliced fresh mozzarella.

I guess I'll just have to make two each time. One with pepperoni and one without. That's a burden I don't mind.

On another note, I have figured out where the blisters came from. They are actually bubbles located close to the surface bottom. Pete-zza nailed the root cause as being too much yeast and I now agree with him. The batch contained only 1/2 teaspoon of commercial yeast (for 3 pizzas) and that still proved too much as I had a blister here and there. My next batch will not contain any commercial yeast, just biga, and I'm fairly certain that my blister problems will go away. The dough more than doubled in the fridge so there is some serious rising going on. Stay tuned.